Soft, buttery, and flakey. Filled with Fruit Jam. Perfect for breakfast, a coffee break, or a holiday gathering.Difficulty: Medium
Cuisine Eastern European
Keyword cookies
Method Oven
Prep Time 4 hourshours
Baking Time 12 minutesminutes
Servings 4dozen
Equipment
Stand Mixer
Several Baking Sheets
Parchment Paper
INGREDIENTS
Dough
8ozCream Cheese softened
12oz unsalted Butter - softened
¼tspSalt
2 ¼cupsAP Flour
¼cupPowdered Sugar - for dusting
Filling
½JarFruit Jam
8ozCream Cheese - softened
1tspVanilla Extract
½cupPowdered Sugar
INSTRUCTIONS
In the bowl of a stand mixer, beat cream cheese and butter until fluffy.
Add flour and salt and mix until combined.
Transfer dough to a floured work surface, divide into 4 balls, and wrap in plastic wrap. Refrigerate for 4 Hours or Overnight.
Prepare cream cheese filing by beating cream cheese, vanilla and powdered sugar in your stand mixer.
Take dough out of the fridge and let it sit at room temperature for 5 minutes.
Dust working surface with powdered sugar and roll out each ball to 1/8 inch thick.
Cut 3x3 inch squares.
For Pinwheel Shape
Using a pizza cutter, cut a 1-inch slit diagonally on each corner of the squares. Using a Pastry Bag, fill centers with 1/2 tsp jam. Bring every other corner of dough together to center and press to seal.
For Kolachi Shape
Fill as above. Then fold two opposite corners toward the center to overlap slightly.
Baking Instructions for either...
Preheat oven to 350 F.
Line baking sheets with parchment paper. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 1 hour.
Bake for 12-15 minutes, until edges are browned.
Cool on a wire rack. Generously dust with powdered sugar.